2 ounces pancetta, sliced and cut into slivers (or all natural bacon)
1 tablespoons olive oil
1/4 cups shallots, minced
2 cups mushrooms, sliced
1 cups Arborio rice
2cloves garlic, minced
2 cups chicken or beef stock, warm
1 cups dry red wine, warm
1/2 cups parmesan cheese
1 tablespoons chives, minced
Red Wine Risotto with Mushrooms and Pancetta Directions
Frizzle the pancetta in a heavy sauce pan until crisped. Remove the pancetta, set aside.
Drain off most of the fat, add the olive oil to the saucepan, then sauté shallots for a minute. Add mushrooms for a minute. Add the rice and garlic for a few seconds, then whisk in one cup of stock and cook, stirring, until most of the liquid has evaporated. Add the second cup of stock and repeat. Add the wine and repeat.
Off heat, add the cheese, the pancetta and chives. Correct seasoning. Serve immediately with a green vegetable and/or large salad.